Saturday, September 18, 2010

Apple Crisp

I try to "cook with the seasons", which means I make lots of lemon and blueberry and 'salady' stuff in the spring and summer, and lots of pumpkin and apple things in the fall. I want the boys to associate certain foods with specific times of the year, so I'm careful not to serve pumpkin pie in July so they have something to look forward to in the fall.

Well, one of our favorite things in this house is apple crisp. Once September comes around, I usually make it 2-3 times a month until about March, and then I don't make it again for 6 months.

I made a batch yesterday (even though it's still 95 degrees here) and just the cinnamony smell wafting through the house was enough to get everyone's fall juices flowing. It smelled absolutely heavenly.

Here is my recipe:

6-8 apples, peeled and diced
2 sticks of butter (softened)
2 cups of flour
2 cups of brown sugar
2 cups of rolled oats
2 TBS cinnamon
1/4 cup of water

Preheat oven to 350 degrees. Pour the diced apples into a nice sized casserole dish (not quite as big as 13x9) and pour the water over them. In a large bowl, mix together the rest of the ingredients. I always start mixing with a wooden spoon, but end up just using my hands to make sure it's really mixed well. Spoon the "crisp" portion over the apples and then pack it down tight (especially around the edges) to keep all that moisture under the crispy top. This keeps the apples especially soft. Bake until the top slightly browns....usually about an hour depending on how deep or long your casserole dish is. Delicious!!!

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